OSSO BUCCO

 

Yes, we are eating a lot of veal in France, and Osso Bucco is one of the recipes that we enjoy very much! You can serve it over fresh pasta or risotto. Pair with a Cotes-du-Rhone such as Rasteau.

Bon Appetit!

 

Preparation:  30 min; Cooking time: 3 hours or 26 min in a pressure cooker

4 Servings

 

4 Osso Bucco (1 ½ inch thick)

4 tbsp of all purpose flour

1 ¾ oz of butter

1 big onion cut into small pieces

3 garlic cloves mashed

3 big tomatoes, peeled, seeded and diced

1/3 of a cup of white wine

1 cup of veal demi-glace or “fond de veau”

1 bouquet garni (parsley, thyme and bay leaf)

Salt and pepper

Parsley and parmesan for garnish

 

Choose a heavy-bottomed pot such as le Creuset or use a pressure cooker.

Dredge both sides of the meat in flour and season with salt and pepper.

Melt the butter and brown the meat 4 minutes on each side, then transfer to a plate.

Add the onion and cook 3 minutes until pale gold. Add the tomatoes and cook 2 minutes.

Pour the wine and the veal demi-glace; add the garlic and bouquet garni. Season with salt and pepper.

Transfer the meat into the pot. Bring to a boil, cover, reduce the heat to simmer and cook for 3 hours.

If using a pressure cooker, cover the pot. Set the heat on high. Cook the meat for 26 minutes after the high pressure is obtained.

Serve over your favorite side dish of pasta or risotto. Pour the sauce on top of the meat. Garnish with some parsley and parmesan to taste.